Lime Tequila Cheesecake (Printable Version)
Rich, tangy cheesecake filled with tequila and lime, set on crumbly graham crackers, all topped with fluffy whipped cream.
# What You'll Need:
→ Graham Cracker Crust
01 -
3 tablespoons white sugar
02 -
10 tablespoons melted salted butter
03 -
2 1/4 cups crushed graham crackers
→ Margarita Cheesecake Filling
04 -
2 large egg yolks, bring to room temp
05 -
3 large eggs, let sit out until not cold
06 -
6 tablespoons tequila
07 -
2 tablespoons zest from limes
08 -
6 tablespoons juice squeezed from limes
09 -
1/2 cup thick sour cream
10 -
3 tablespoons plain flour
11 -
1 cup white sugar
12 -
24 ounces room temp cream cheese
→ Tequila Whipped Cream
13 -
1/2 cup powdered sugar
14 -
1/2 tablespoon fresh lime zest
15 -
2 tablespoons tequila
16 -
3/4 cup plus 2 tablespoons chilled heavy cream
# Step-by-Step Guide:
01 -
Grease the sides lightly and pop parchment paper on the bottom of a 9-inch springform pan. Set your oven to preheat at 325°F (163°C).
02 -
Toss graham cracker crumbs, white sugar, and melted butter in a bowl so everything is combined. Pat this mix down into your pan and smooth it up the sides too.
03 -
Let the crust bake for 10 minutes. Pull it out so it can cool off. Take some foil and wrap the outside tight, keeping water away during the next step.
04 -
Drop your oven to 300°F (148°C). Grab a big bowl and beat the cream cheese, flour, and sugar with your mixer on low till it's all smooth. Wipe down the sides here and there if gunk sticks.
05 -
Now pour in sour cream, lime zest, lime juice, and tequila. Keep everything spinning on low until the filling looks well stirred together.
06 -
Add eggs one at a time, mixing gently in between. Now tip in the yolks and give a final light blend just until it looks even. Scrape again to make sure nothing clings to the edges.
07 -
Pour your batter over the cool crust. Sit the springform inside a bigger pan. Fill with warm water till halfway up the springform, checking water won't sneak past the foil.
08 -
Let your cheesecake bake for an hour and fifteen minutes. The middle should look almost set but with a small jiggle.
09 -
Shut the oven off but don't open the door for 30 minutes. Then crack the door open so the cheesecake can cool off slowly for another half hour.
10 -
Move the cheesecake out of the oven and water pan. Let it cool off all the way, then pop it in the fridge until it's super cold.
11 -
Take a mixer and go full blast whipping cream, powdered sugar, lime zest, and tequila until nice stiff peaks stand up.
12 -
Pop the springform sides off and slide the cheesecake onto a plate. Pipe on swirls of whipped cream, add lime slices, and a pinch of flaky salt if you want. Keep it chilled till you serve it.
# Additional Notes:
01 -
Want perfect slices? Wipe a hot, sharp knife clean after each cut.
02 -
Don’t add whipped cream if freezing. Just wrap the cool cheesecake tight in plastic, then seal in a container.
03 -
If you want to skip the alcohol, swap out tequila for more lime juice or sour cream in the filling and use more heavy cream for the topping.